Winter is slowly coming to take the place of autumn, and that means the official season of pumpkin spice is over. This is your chance for one last delicious old-fashioned pumpkin pie.

Ingredients (for 8 servings)

For the dough

  • 2 cups all purpose flour (250g)
  • 2 teaspoons of cinnamon
  • 1 teaspoon of salt
  • ¾ cup butter (170 g), cubed
  • 6 tablespoons of ice water

For the filling

  • 1 cup of sugar (200 g)
  • 1 tablespoon ground cinnamon
  • 1 ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¾ teaspoon of salt
  • 3 large eggs
  • 1 canned pumpkin puree (425 g)
  • 1 cup evaporated milk (240 mL)

Implementation

  1. In a large bowl, whisk together the flour, cinnamon and salt. Using a pastry blender, mix the flour with the butter.
  2. Add the ice water, 1 tablespoon at a time, and mix gently until the dough begins to come together.
  3. Roll out the dough on a work surface lined with 2 large pieces of plastic wrap. After shaping the dough, place it in a pan and wrap it with cling film.
  4. Leave the dough in the refrigerator for about 30 minutes.
  5. Preheat the oven to 220ËšC.
  6. In a small bowl, mix the sugar, cinnamon, ginger, cloves and salt. Beat the eggs in a large bowl. Add the pumpkin and sugar-spice mixture and beat lightly to combine. Slowly beat in the evaporated milk until incorporated.
  7. Once the dough has cooled, lightly flour a clean surface. Roll out the dough to a ¼ inch (6 mm) thick circle. We keep the surface and the rolling pin as floured as necessary so that the dough does not stick.
  8. Transfer batter to a 9½-inch (24 cm) pie pan. We pull the edges into the folds of the pan. Pour the filling on top.
  9. Bake the pie for 15 minutes, then reduce the oven temperature to 180ËšC and bake for another 40 minutes. Let cool at room temperature for 2 hours.
  10. Cut into pieces and serve with whipped cream or ice cream.